Adjika is an old delicious seasoning. Many people like its pungent taste. It is especially good in winter, when during the cold season you want to eat something spicy, spicy and aromatic. Today we will learn how to cook adjika with garlic. There are some interesting recipes.
What is adjika
The traditional seasoning came to us from the Caucasus. There it was prepared according to a special recipe, and it was spicy and salty. Hot pepper and salt are the two main ingredients of traditional adjika. She was inaccessible to the poor and was highly regarded.
Today adjika in Russia is called a fragrant dressing for dishes and at the same time a delicious sauce. Prepare it in the summer and keep it for the winter. Homemade adjika can be prepared:
- from tomatoes;
- from sweet pepper;
- from greens with added salt;
- from garlic.
Each housewife prepares it in her own way. Perhaps the main ingredient that they try to use in all recipes is bitter pepper. In some cases, it can be replaced with garlic.
Garlic is a fragrant vegetable with peculiar taste. It does not add bitterness to the dish, only a thin speck. An important rule: garlic does not like long cooking. Having decided to make adjika more aromatic, add garlic to it, but not earlier than five minutes before cooking. In addition, there is a recipe for adjika without cooking. We will tell you about all the cooking rules in order.
Basic cooking rules
The first rule concerns the quality of the products. Cooking any sauce for the winter requires adherence to the recipe and the use of only high-quality products. If tomatoes or peppers are slightly spoiled, remove them. This is especially true for recipes without heat treatment.
Another rule concerns water. When using tomatoes, it is best to use fleshy ones, they have less water. Even tap water is harmful to this dish. After washing the vegetables thoroughly, be sure to dry them.
Tomatoes are used very often in the preparation of this sauce. It is recommended to peel them off, because even when grinding the product, it is not very pleasant to eat such a dressing. Tomato peel is difficult to chew.
You can grind products into adjika both through a meat grinder and using a blender. If the pepper seems large, it is passed through a meat grinder knife twice. Vegetables for cooking are never cut with a knife, because they must have a gruel consistency.
Let's go directly to the recipes for delicious adjika made from tomato, pepper, garlic and other ingredients.
This seasoning is ideal for any meat, poultry and fish dishes. It can also be eaten with bread, soups and main courses. Adjika recipes with photos collected here will help you look at this sauce differently. They will be useful for both beginners and housewives with extensive experience.
Recipe number 1. Adjika tomato sauce
To prepare it, you will need to buy delicious meaty tomatoes. They are peeled off and passed through a meat grinder. Two kilograms is enough. They buy a kilogram of sweet salad peppers, peel them of seeds and also pass them through a meat grinder twice. Better to take a red pepper. Now comes the time for the garlic, of which you need to take 200 grams. It is also passed through a meat grinder after the pepper. All ground ingredients are mixed, salted (1.5 tablespoons) and sugar is added (half a tablespoon). The last ingredient is vinegar 9%. It will take 1.5 tablespoons for such a volume.
Adjika from tomato and garlic without cooking is ready! It must be poured into clean, sterile jars and rolled up.
Recipe number 2. Adjika with horseradish and garlic
This adjika does not undergo heat treatment, and its taste is sharp and bright. For cooking, you need to take 2 kilograms of tomatoes, a kilogram of Bulgarian pepper, peel them, cut and mince them.
Now it's the turn of the hot ingredients. Garlic is taken in an amount of 300 grams, the same amount is needed for horseradish root and hot pepper. Chop the garlic and pepper, passing twice through a meat grinder. Grind horseradish root with caution. It can cause burns. Below we suggest that you watch a detailed video on how to do this as safely as possible.
After mixing all the ingredients, add a tablespoon of salt and the same amount of vinegar to them, mix everything thoroughly and roll up in jars. Spicy garlic adjika is ready.
Recipe number 3. Adjika with herbs
This parsley adjika cooks very quickly. She has an unusual taste, she is spicy. For greens, we need 2 bunches of parsley, basil and cilantro. If someone doesn't like cilantro, it can be removed by increasing the amount of parsley.
We take three kilograms of sweet salad peppers as a base. It needs to be washed, cleaned and crushed. For bitterness, two and a half heads of garlic and 150 grams of fresh hot peppers are required. Also prepare one and a half tablespoons of salt and grape vinegar for preservation. This vinegar is not as harsh as regular table vinegar.
Chop the greens finely in a blender or twist through a meat grinder. Add hot ingredients here, and then salt and mix everything. You will need to add 150 milliliters of grape vinegar. After that, fresh adjika is poured into cans and rolled up for the winter.
Recipe number 4. Georgian green adjika
This garlic adjika for the winter without cooking will appeal to lovers of very spicy dishes. Moreover, it looks absolutely green, as it is prepared from green products. To prepare it, you will need 200 grams of cilantro, 100 grams of celery and parsley, three green bitter peppers, salt and a large head of garlic.
The cooking time will be only 15 minutes. Grind the greens, pass the pepper, garlic through a meat grinder, add a pinch of salt and mix everything well.
Advice! Use gloves when handling hot peppers. If you want to make the sauce extremely hot, you need to grind the bitter pepper together with the grains.
The resulting adjika is not subjected to heat treatment, since the taste and aroma will be lost in the cooked one.
Recipe number 5. Tomato sauce with plums
This uncooked tomato adjika will appeal to lovers of mild sauces. Not everyone likes to eat bitter dressings on winter days. This sauce will also appeal to children.
For cooking, you need to take 3.5 kilograms of fleshy tomatoes, one kilogram of sweet pepper, plums, carrots. Garlic is enough for 100 grams for taste, we will fill with odorless vegetable oil in the amount of one glass. We use aspirin as a preservative. For this amount of sauce you need a package. Adjika with aspirin will stand for a long time in winter and will not deteriorate.
So, remove the peel from the tomatoes, cut them and douse them with boiling water, all other vegetables are also chopped. Aspirin is pounded in a mortar and added to the ingredients as well. The resulting sauce is mixed well and rolled into sterilized jars.
If you doubt the safety of the sauce and are making it for the first time, we advise you to pay attention to carrots and plums. They can be boiled separately from each other. Boiled carrots and plums will not spoil when exposed to heat.
Recipe number 6. Adjika village
Bulgarian pepper adjika always has an extraordinary summer aroma. It is brighter if the sauce is not cooked, but closed in cans raw. For this recipe, you need to take ripe tomatoes, you can even overripe, in the amount of three kilograms, as well as one kilogram of bell peppers and onions.
For a speck, you will need one and a half heads of garlic and 3-4 pieces of bitter peppers. Salt requires at least a tablespoon, you can season the sauce with ground pepper to your taste. We will fill adjika with 9% vinegar (5 tablespoons) and odorless vegetable oil (7 tablespoons).
All vegetables are ground clean and fresh as dry as possible. They are then mixed in a large bowl. Salt, oil and vinegar are added, everything is thoroughly mixed and poured into jars. Banks must be clean and sterilized.
Storing raw adjika
In addition to the recipes presented, I would like to say a few words about how and where to store the resulting sauce. Adjika without cooking for the winter can easily ferment, which is why the following ingredients are necessarily added to it:
- vegetable oil;
- aspirin tablets;
- coarse salt;
- table vinegar;
- fruit vinegar.
All of them are necessary for the preservation of the sauce, you should not ignore them when preparing a recipe. And even after adding the proposed preservative, it is better to keep the rolled up jars in the cold. A garage, a shed, a cellar, and even a refrigerator are well suited for this. Only cold can you keep adjika without boiling for several months.
Most often, it is not worth it until spring, but the reason for this is different: the sauce is incredibly tasty, aromatic, everyone loves it, and the cans are sold like hot cakes.
If you want to store this sauce on the shelves at room temperature, then you will need to boil all vegetables for at least an hour. Cooked recipes are almost the same as raw adjika recipes. The list of ingredients is the same. On our site you can find a large number of recipes for this tasty and healthy sauce. Good appetite!